FLAKY HERB BISCUITS RECIPE
Fluffy, flaky biscuits scented with rosemary and thyme.
Provided by Carrie Vasios Mullins
Categories Side Dish Biscuit Breakfast and Brunch Breakfast Sweets Bread
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, salt, sugar, baking powder, and herbs. Whisk until mixed.
- Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas.
- Add milk to bowl and stir just until a dough forms.
- Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use 3 inch biscuit cutter to cut out biscuits. Transfer biscuits to prepared baking sheet.
- Bake until golden, about 17 minutes. Serve immediately.
Nutrition Facts : Calories 145 kcal, Carbohydrate 17 g, Cholesterol 19 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 307 mg, Sugar 1 g, Fat 7 g, ServingSize 12, UnsaturatedFat 0 g
PARMESAN HERB BISCUITS
Warm cheesy herb biscuits are made with rich whipping cream instead of the usual butter. Mmm!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
- On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
- With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
- Bake 8 to 10 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 2 g, TransFat 0 g
HERB BUTTERMILK BISCUITS
Light and fluffy, melt-in-your-mouth goodness!
Provided by PrincessZelda
Categories Bread Quick Bread Recipes Biscuits
Time 28m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
- Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 g
BUTTERMILK-HERB BISCUITS
Homemade herb biscuits, warm from the oven, are a favorite comfort food!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
- On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 1 g, TransFat 1 g
COUNTRY BEEF STEW WITH HERB SCONES (BISCUITS)
It's winter here, so my thoughts are turning to comfort food. This is a warming, filling stew from Family Circle.
Provided by JustJanS
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to moderate (180°C/350°F).
- Toss the meat in the flour.
- heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
- Drain and remove to a large bowl.
- Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
- Combine onion and meat in bowl.
- Add the remaining casserole ingredients and stir well.
- Transfer to an ovenproof dish.
- Cover and bake for 1 hour 30 minutes or until the meat is tender.
- Uncover the dish, turn the oven up to hot (240°C/475°F).
- Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
- Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
- Add the milk and stir until just combined.
- Turn onto a lightly floured surface, knead lightly until smooth.
- Press dough out to a 4cm (1 1/2 inch) thick round.
- Using a pastry cutter, cut into 5 cm (2 inch) rounds.
Nutrition Facts : Calories 1201.4, Fat 67.8, SaturatedFat 26.2, Cholesterol 194.8, Sodium 440.5, Carbohydrate 86.9, Fiber 3.9, Sugar 18.3, Protein 56.8
HERBED BISCUITS
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.
- Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.
- Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.
Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 1 g, Protein 4 g, SaturatedFat 4 g
GARLIC-HERB BUTTER DROP BISCUITS
Excellent drop biscuits made with lots of real butter, garlic, and herbs!
Provided by slyorkie
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
- Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
- Bake in preheated oven until lightly browned, about 15 minutes.
- Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 18.2 g, Cholesterol 37.3 mg, Fat 13.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.5 g, Sodium 214.3 mg, Sugar 1.8 g
BEEF AND BISCUIT STEW
This easy-to-prepare dish is a meal in itself. That made it a real favorite of my mother's-she had to cook for nine children! Better yet, my brothers, sisters and I loved it.
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 8-10 servings.
Number Of Ingredients 19
Steps:
- Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly. , For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done.
Nutrition Facts : Calories 382 calories, Fat 13g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 542mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
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BEEF POT PIE WITH HERBED BISCUITS - COMPLETELY DELICIOUS
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- To make the biscuits, combine the flour, baking powder, baking soda, salt and fresh herbs. Cut the cold butter into the dry ingredients with a pastry blender. Add the buttermilk and mix with a rubber spatula until mixture comes together into a ball.
- On a lightly floured surface, pat the dough to about 1 inch thick. Use 4-inch round cutter to cut dough into 6 rounds. Set aside while you prepare the filling.
- Sprinkle the beef with salt and pepper and toss in ½ cup of the flour. Heat 2 tablespoons of the butter in a large skillet and preheat over medium-high heat. Brown meat, then remove from pan. Reduce heat to medium, melt the remaining 2 tablespoons of butter in the pan and add the onion. Cook the onion until translucent but not browned. Add the remaining 2 tablespoons flour and cook for 1 minute more.
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